Effect of milking routines and hygiene practices and evolution along the market value chain on raw camel milk quality in Tunisia

This study investigated the effect of on-farm practices on milk production, chemical and microbiological quality and on Somatic Cell Count (SCC) as well as the evolution of milk quality along the camel dairy value chain in southern Tunisia. A survey of 12 periurban dairy camel farms showed that the use of machine milking is limited (16.7%). The milking hygiene practices need to be improved with only 25% of farmers practiced teat dipping and washed the material with hot water and detergents. In addition, 75% of farmers milked their animals in bedding area. Conservation and marketing conditions for raw camel milk were mediocre. Analysis of on-farm milk quality showed that use of machine milking was related to increased milk production but also caused an increase in the microbial load. Quality assessment at different stages of the production chain showed that the chemical composition of milk was conserved, whereas the physical and microbiological quality was altered. At production, the load in Mesophilic Total Aerobic Flores (MTAF) was low with 17.4 x 104 cfu/mL, compared to bulk and point of sale milk, which had a significantly higher load (21.2 x 105 cfu/mL and 61.2 x 105 cfu/mL, respectively). The acceptability threshold of Acidity, MTAF, Total Coliforms and S. aureus prevalence were exceeded in all samples purchased from points of sale. Therefore, improvements in milking hygiene, milk storage, and transport conditions are essential in order to guarantee the quality of camel's milk to meet the needs of the consumer.

Automated summary

This study examined the impact of on-farm practices on milk production, quality, and the Somatic Cell Count (SCC) in camel dairies in southern Tunisia. The use of machine milking was limited and milking hygiene practices were found to be inadequate. Raw camel milk had mediocre conservation and marketing conditions. The quality of milk was affected along the production chain, with high microbial loads observed in bulk and point of sale milk. Improvements in milking hygiene, milk storage, and transport conditions are crucial to ensure the quality of camel's milk for consumers.